|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some dishes and metal container soiled with debris but stored as clean. CDI - All items sent back for rewashing. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several TCS foods maintaining temperatures above 41F. See chart above. The cold drawer unit in kitchen cannot close properly, causing all TCS foods to maintain 43F-50F. The reach in unit at bar area has an ambient air temperature of 44F, causing the blue cheese olives to maintain 46F. Also observed cooked rice sitting on prep table at server station maintaining 69F. CDI - The blue cheese olives and rice were voluntarily discarded. All other TCS items taken to WIC for cooling. VR to be done by by 8/12/20. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked eggs, pimento, cut cabbage, corn salsa, goat cheese, kale, guacamole with tomatoes, crab cakes, and hotdogs without date marking. CDI - All items date marked. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sliced tomatoes and cut lettuce just prepared and placed on TPHC without cooling items first. Items were 55F, 56F, and 50F. Initial temperatures of items place on time control must be 41F or below. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed several spatulas and other utensils placed in 83F water. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed prep unit with 2-3 cold drawers not closing properly, allowing for an air gap. All TCS items in cold drawers are maintaining temperatures of 43F-50F. CDI - Items taken to WIC for cooling. Items will be placed on TPHC until unit is repaired. VR to be done by 8/12/20.
No signature needed due to COVID-19 guidelines. |